Bell pepper and cheese frittata

Bell pepper and cheese frittata

Are frittatas and quiches the same thing? Apparently not, according to The Kitchn, which explains that “The biggest differences between a frittata and a quiche are the egg-to-dairy ratio (higher in frittata), the presence of a crust (quiche), and the vessel that they’re baked in (frittata in a skillet, quiche in a pie pan).” This current dish did in fact have more eggs than dairy and lacked a crust. However, I oven baked it in a pie pan. That’s 2/3 for the frittata, so that’s what I’m calling it.

I was inspired to make this for the very first time thanks to my newfound awe and respect for the Vitamix and accompanying recipe binder. I recently realized the Vitamix can do more than puree soups and smoothify smoothies. It can also cook soups through the sheer speed of its blades and help in the wet-ingredient-combining-step of baking, as seen in my most recent pride and joy, the apple and cheddar bread. While this recipe involves no flour and isn’t typically “baking”, I’m still happy to use the Vitamix to create something I’ve only eaten at restaurants before.

Ingredients:

  • 1 tbsp vegetable oil

  • 1 tbsp pesto

  • 1 medium onion, diced

  • 1 tsp ginger, grated

  • 1 green bell pepper, diced

  • 2 roasted red peppers, diced

  • 1 tsp salt

  • 7 eggs

  • 1/2 cup shaved parmesan

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 tsp Italian seasoning

  • 1 cup cheddar cheese, cubed

  • cilantro

Prep:

Preheat oven to 350F. Add oil and pesto to a warm skillet. Saute onion until translucent, then add ginger, peppers, and salt. Cook until peppers soften. Place veggie mix in the bottom of an 8” pie pan coated with cooking spray. Add the eggs, parmesan, salt, pepper, and Italian seasoning to the Vitamix. Start blending at the lowest speed and slowly increase to near high speed (I went to setting 8). Blend for 10-15 seconds, then stop and add the cheddar cheese through the lid opening. Start blending again at speed 1 and increase to 5, then blend for 10 seconds. Pour the egg and cheese mixture over the veggies. Place in oven for 35 minutes. To check if it’s done, insert and remove a fork in the middle of the frittata. If it comes out clean, it’s cooked the right amount. Flip over the frittata a cut into slices to serve, garnished with cilantro.

Bell pepper and cheese frittata

Bell pepper and cheese frittata